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Crisp Sweet Potato Cake with Shaved Zucchini and Chive Mascarpone

Categories: Entertaining, Finger Foods, Kid-friendly, Party Snacks
Type: Appetizers and Snacks

These sweet potatoes looks so elegant, nobody will ever guess how easy they are to make.

Prep Time: 15M

Cooking Time: 25M

Serves: Serves 4


  • 11/4lb (550g) sweet potatoes, peeled and sliced into 8 even discs, about 3/4in (1.9cm) thick
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 zucchini, about 51/2oz (150g)
  • juice of 1/2 lemon
  • 2/3 cup mascarpone cheese
  • 1 tbsp finely chopped chives, plus 8 whole chives
  • sea salt and freshly ground black pepper
Crisp Sweet Potato Cake with Shaved Zucchini and Chive Mascarpone photo

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  1. Preheat the oven to 400°F (200°C). Put the sweet potatoes in a bowl. Add the 2 tbsp olive oil, and season with salt and pepper, and toss gently to coat. Transfer to a baking sheet, and roast for 25 minutes until golden brown and tender when pierced with the tip of a sharp knife. Set aside to cool.
  2. Trim off both ends from the zucchini, then shave into thin slices with a vegetable peeler. Put in a bowl with the lemon juice, and season with salt and pepper. Toss gently to coat thoroughly.
  3. Put the mascarpone in a separate bowl, and stir in the chopped chives.
  4. To serve, place a sweet potato disc in the center of each of 4 serving plates. Divide the zucchini mixture into 4 equal portions, and mound over each sweet potato disc. Place another disc on top, then spoon on the chive mascarpone. Arrange 2 whole chives on top of each serving, and drizzle with a little olive oil. Serve immediately.
  • This could be served as a small starter or finger food by using one potato disc for each serving, instead of two. Top each piece with the shaved zucchini and chive mascarpone.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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